Just because you’re not in Cornwall doesn’t mean you can’t enjoy a taste of Cornish cuisine in your own kitchen.
A traditional Cornish cream tea and a Cornish pasty are best eaten overlooking a harbour or a sandy beach, with the sea breeze blowing in your face and a warm sun in the sky.
But until you can get to Cornwall, we’ve found some of the best Cornish recipes for you to try at home – however your pasty crimping turns out, share your photos on the Facebook page (but be sure to put the jam on first….).
Ideal Cornish Cream Tea
This recipe makes 12 scones.
500g plain flour
15g baking powder
Pinch of salt
100g caster sugar
100g diced butter
1. Sieve flour, baking powder, sugar and salt into a bowl.
2. Using just your fingertips, rub the butter into the flour until it is no longer visible.
3. Add the milk and mix well. Once it starts to come together, turn out on to a lightly floured surface and knead gently until it forms a smooth, soft dough.
4. Preheat the oven to 200 degrees /Gas Mark 6.
5. Roll the dough out on a lightly floured surface to 2.5 cm thick and cut into rounds with a 5cm cutter. Place on a baking tray lined with parchment paper.
6. For the egg wash, mix ingredients together in a small bowl and brush the tops of the scones twice.
7. Bake in the oven for approximately 15 minutes. Do not over-bake them or they will be dry.
8. Serve them warm with Cornish clotted cream and homemade strawberry jam.
Cornish Pasty Recipe
This recipe is for six good sized Cornish pasties.
For shortcrust pastry (rough puff can also be used):
500 g strong bread flour (it is important to use a stronger flour than normal as you need the extra
strength in the gluten to produce strong pliable pastry)
120 g lard or white shortening
125 g Cornish butter
1 tsp salt
175 ml cold water
For the filling:
450 g good quality beef skirt, cut into cubes
450 g potato, diced
250 g swede, diced
200 g onion, sliced
Salt & pepper to taste( 2:1 ratio)
Beaten egg or milk to glaze
1. Rub the two types of fat lightly into flour until it resembles breadcrumbs.
2. Add water, bring the mixture together and knead until the pastry becomes elastic. This will take longer than normal pastry but it gives the pastry the strength that is needed to hold the filling and retain a good shape. This can also be done in a food mixer.
3. Cover with cling film and leave to rest for 3 hours in the fridge. This is a very important stage as it is almost impossible to roll and shape the pastry when fresh.
4. Roll out the pastry and cut into circles approx. 20cm diameter. A side plate is an ideal size to use as a guide.
5. Layer the vegetables and meat on top of the pastry, adding plenty of seasoning.
6. Bring the pastry around and crimp the edges together (see our guide to crimping).
7. Glaze with beaten egg or an egg and milk mixture.
8. Bake at 165 degrees C (fan oven) for about 50–55 minutes until golden.
Beef skirt is the cut traditionally used for Cornish pasties. This is the underside of the belly of the animal. It has no gristle and little fat, cooks in the same amount of time as the raw vegetables and its juice produces wonderful gravy. Use a firm waxy potato such as Maris Peer or Wilja. A floury potato will disintegrate on cooking.
How to crimp:
Crimping is one of the secrets to a true Cornish pasty. A good hand crimp is usually a sign of a good handmade pasty.
1. Lightly brush the edge of the pastry with water.
2. Fold the other half of pastry over the filling and squeeze the half
circle edges firmly together.
3. Push down on the edge of the pasty and using your index finger and thumb twist the edge of the pastry over to form a crimp.
4. Repeat this process along the edge of the pasty.
5. When you’ve crimped along the edge, tuck the end corners underneath.
Source: The Cornish Pasty Association